| 摘要 |
PURPOSE: Bean curd having soft texture, and a producing method thereof are provided to prevent the easy transformation of the bean curd, and to improve the functionality of the bean curd using functional food materials. CONSTITUTION: A producing method of bean curd comprises the following steps: washing and soaking soybeans in water; grinding and boiling the soybeans, and adding 5-15 parts of yam powder by weight and 5-15 parts of fresh yam by weight into 100 parts of soymilk by weight; adding a coagulating agent into the mixture; and compressing the coagulated bean curd for molding. The yam powder is obtained by freeze-drying or hot air drying the yam. The coagulating agent is selected from magnesium chloride, magnesium sulfate, calcium sulfate, glucono delta lactone, or vinegar. |
